You guys, this sweet potato pound cake is a force to be reckoned with. A cake that is delicate, gently flavored, and flavorful. Every bite is oozing with a buttery richness and sweet potato flavor. finished with a delectable brown butter glaze! Tender, buttery pound cake with mashed sweet potatoes and cinnamon is a delicious and festive fall treat!
Why Do We Enjoy This Sweet Potato Recipe?
Sweet Potato Pound Cake is the ideal baked dessert for the fall season! You can still enjoy decadent seasonal treats made with hearty sweet potatoes if you don’t care for pumpkins. If you like pumpkin, the pound cake will taste familiar while also being new and exciting!
We like to use fresh cooked sweet potatoes or canned sweet potato purée in this classic pound cake recipe. The moist, tender crumb of the buttery sweet potato cake will be loaded with cinnamon spice and warm brown sugar with either option. The flavors are ideal for serving with whipped cream or ice cream.
Bring this rustic cake to gatherings, serve during the holidays, or bake and enjoy it as a dessert or snack anytime.
(Psst, pumpkin lovers: don’t miss this simple recipe for Pumpkin Pound Cake with Chocolate Ganache!)
- Sweet potato, either freshly cooked and mashed or canned puree
- Unsalted, softened butter
- Light brown sugar – for a rich, sweet flavor that isn’t too “sugary.”
- Eggs are best served at room temperature.
- Vanilla extract is a must-have ingredient in the best cake recipes.
- Ground cinnamon – or, if you’re feeling particularly festive, pumpkin pie spice
- Baking powder is used as a leavening.
- Just a pinch of salt
- Gluten-free flour or all-purpose flour
How to Make Sweet Potato Pound Cake
If you are using fresh sweet potatoes, bake and mash them first. You can do this up to a day or two before making the cake!
Preheat the oven to 450 degrees Fahrenheit. On a baking sheet, place one large or two medium sweet potatoes. Bake for 1 hour, or until the potatoes are soft and tender.
Cool the potatoes before peeling, mashing, and measuring them for the recipe. Use immediately or store in an airtight container in the fridge overnight.
Preheat the oven to 325°F when you are ready to bake.
Prepare a 12-cup capacity Bundt pan. Grease the pan generously, making sure to coat every nook and cranny with butter or shortening. Then, in the Bundt pan, sprinkle a small amount of granulated sugar (or flour) and shake to coat evenly.
Pro Tip: You can use baking spray to both grease and flour the pan at the same time, but make sure to coat it completely.
Below is the full (printable) Sweet Potato Pound Cake recipe. Enjoy!
Then, prepare an electric stand mixer. 3 minutes, cream together the softened butter and brown sugar until light and fluffy. Using a spatula, scrape the bowl.
Then, until well combined, add the eggs. Scrape the bowl once more, then add the cooled sweet potato mash.
To combine, beat everything together. Then, on low speed, add the vanilla extract, ground cinnamon, baking powder, salt, and 3 cups of flour. Add the flour a little at a time, mixing well after each addition.
Scrape the bowl once more, then beat for 10-20 seconds, or until the batter is smooth.
Scoop the cake batter into the Bundt pan that has been prepared. Tap the pan on the counter to remove any remaining air bubbles. Then, if necessary, smooth the top out evenly.
Bake for 65 to 75 minutes, or until a toothpick inserted deep into the centre of the cake comes out clean.
Allow the cake to cool in the pan for at least 20 minutes after removing it from the oven.
The cake should then be gently flipped out onto a wire rack to cool to room temperature.
Slice and serve immediately, or wrap in plastic wrap and keep at room temperature.
Slice and serve a generous slice of sweet potato cake as is for dessert or a sweet breakfast treat. It goes perfectly with a hot cup of tea or coffee!
We like to top thick slices with whipped cream or vanilla ice cream, as well as a generous sprinkle of cinnamon. It goes well with spiced apples, spiced apple ice cream, and homemade pecan praline sauce.
This cake is a perennial favorite at potlucks and holiday gatherings!
Frequently Asked Questions
HOW DO YOU GET POUND CAKE TO BE MOIST?
The secret to a wonderfully moist cake is to use a generous amount of sweet potato and butter. This recipe for sweet potato pound cake has just the right amount of both! As a result, the crumb is dense, like a classic pound cake, but still tender and soft.
IS IT POSSIBLE TO MAKE POUND CAKE IN A LOAF?
Yes, you can make this sweet potato pound cake without using a Bundt pan! You can also use two 9-inch loaf pans instead. Reduce baking time to 60 to 65 minutes after thoroughly coating with butter and flour or sugar.
HOW SHOULD SWEET POTATO CAKE BE STORED?
Pound cake is great to keep on hand for a few days! Wrap the cooled cake thoroughly with plastic and keep it at room temperature for up to 4 days, or in the refrigerator for up to 10 days.
Wrap in plastic wrap and then in aluminum foil to freeze. You can keep it in the freezer for up to 6 months.
VARIATIONS AND ADD-INS POSSIBLE
Consider sprinkling nutmeg or ground ginger on top. Incorporate a handful of chopped pecans or walnuts, as well as finely chopped crystalized ginger. Decorate the top with powdered sugar or a simple cream cheese frosting or glaze.
Are you looking for more simple dessert recipes? Make certain to also try:
Sweet Potato Pound Cake Recipe
A delicious and festive fall treat is tender, buttery pound cake with mashed sweet potatoes and cinnamon!
- Sweet Potato Prep: Preheat the oven to 450°F. Set one large or two medium sweet potatoes on a baking sheet. Bake for at least one hour, until the potatoes are soft and tender. Cool the potatoes, then peel, mash, and measure for the recipe.
- Once the potatoes are out of the oven, lower the oven temperature to 325°F.
- Set out at 12 cup capacity Bundt pan. Generously grease the pan, making sure to coat every nook and cranny with butter or shortening. Then place a small amount of granulated sugar (or flour) in the Bundt pan and shake it around to coat evenly. You can use baking spray to grease and flour the pan at the same time, but be careful to coat it very thoroughly.
- Set out an electric stand mixer. Cream the softened butter and brown sugar together until light and fluffy, about 3 minutes. Scrape the bowl with a spatula. Then beat in the eggs until well combined. Scrape the bowl again and beat in the cooled sweet potato mash.
- Turn the mixer on low, and mix in the vanilla extract, ground cinnamon, baking powder, salt, and 3 cups of flour. Add the flour a little at a time until it is fully combined. Scrape the bowl one last time, and beat for another 10-20 seconds until the batter is smooth.
- Scoop the cake batter into the prepared Bundt pan. Tap the pan on the counter to eliminate as many air bubbles as possible. Then smooth the top out evenly if needed.
- Bake on the center rack for 65 to 75 minutes, until a toothpick inserted deep in the middle of the cake, comes out clean.
- Remove the cake from the oven and allow it to cool at least 20 minutes. Then gently flip the cake out onto a cooling rack and continue to cool to room temperature.
- Cut and serve as is, or with whipped cream, or vanilla ice cream.
- If you don’t have time to bake whole sweet potatoes, you can find pure sweet potato puree in the baking aisle of some grocery stores before baking the cake.
- Wrap the cake tightly in plastic wrap and store it at room temperature for up to 4 days or in the fridge for up to 10 days.